Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
Int J Biol Macromol. 2024 Feb;258(Pt 2):128988. doi: 10.1016/j.ijbiomac.2023.128988. Epub 2023 Dec 27.
Fermentation is a novel technology for modifying polysaccharides in fruits and improving their bioactivities. In this work, we introduced Lactobacillus plantarum FM 17 to ferment jackfruit pulp and subsequently purified polysaccharides from unfermented (JP) and fermented jackfruit pulp (JP-F). Furthermore, the physicochemical, structural, and bioactive properties of JP and JP-F were investigated. Results showed fermentation dropped the glucuronic acid, molecular weight, and particle size of JP-F by 15.62 %, 23.92 %, and 39.43 %, respectively, compared with those of JP. JP-F showed higher solubility than JP but lower apparent viscosity and thermal stability. Additionally, FT-IR spectra and X-ray diffraction analysis showed that fermentation did not alter the different types of glycosidic bonds and the fundamental polysaccharide structure. Moreover, JP-F exhibited stronger DPPH and ABTS free radical scavenging properties than JP and stronger stimulation on macrophage secretion of NO and IL-6 in RAW 264.7 cells. Therefore, using L. plantarum FM 17 for fermentation can alter physical and chemical properties of jackfruit pulp polysaccharides, enhancing their bioactivities.
发酵是一种用于修饰水果多糖并提高其生物活性的新技术。在这项工作中，我们引入了植物乳杆菌 FM 17 来发酵菠萝蜜果肉，然后从未发酵的（JP）和发酵的菠萝蜜果肉（JP-F）中纯化多糖。此外，还研究了 JP 和 JP-F 的物理化学、结构和生物活性特性。结果表明，与 JP 相比，发酵使 JP-F 的葡萄糖醛酸、分子量和粒径分别降低了 15.62%、23.92%和 39.43%。JP-F 的溶解度高于 JP，但表观粘度和热稳定性较低。此外，傅里叶变换红外光谱和 X 射线衍射分析表明，发酵并未改变不同类型的糖苷键和基本多糖结构。此外，JP-F 对 DPPH 和 ABTS 自由基的清除能力以及对 RAW 264.7 细胞中巨噬细胞分泌 NO 和 IL-6 的刺激作用均强于 JP。因此，使用植物乳杆菌 FM 17 进行发酵可以改变菠萝蜜果肉多糖的物理化学性质，提高其生物活性。
